Ginger Syrup

1. Remove the peel from the ginger and roughly chop it. It's easiest to scrape using the back of a spoon.
2. Using a juicer: this is the most efficient way of juicing your ginger. Add the peeled ginger to the juicer and it will do the rest!
3. Using a food processor/blender: Add the peeled chunks of ginger to your food processor and pulse until it forms a paste. If using a blender you may need to add a couple of tablespoons of water to help it out. Strain this mixture through a nut milk bag or a cheesecloth, squeeze the juice out of the pulp.
4. Then combine the ginger juice with an equal amount of sugar. So 1/2 cup of ginger juice needs 1/2 cup of sugar. Shake well to dissolve the sugar. Strain into a jar with a tight lid. This mixture holds in the fridge for at least 1 month.

Honey Syrup

1. Mix honey with warm water until the honey dissolves. Pour into a jar with a tight lid and it will keep in the fridge for at least 1 month.

The Penicillin Cocktail

1. Combine ginger syrup, honey syrup, lemon juice and whiskey with a few ice cubes in a shaker. Shake vigorously for 15 seconds. Strain into your favorite whiskey glasses. Serve with or without ice.
2. I also love to garnish with a rosemary sprig. It adds a nice, aromatic touch that goes wonderfully with ginger and whiskey. Relax, and enjoy all this 'cures all' drink has to offer.